Jollof Beans

Ingredients

Directions

If you can, soak beans for at least 4 hours or overnight prior to cooking, then discard water. This will aid the digestibility and reduce incidents of flatulence. Discard the water after soaking.

I like the blend of tomatoes, onions and pepper to have more onions than anything else. This lets the taste of the beans shine through. In my humble opinion.

Don’t salt the beans till the second step or it’ll harden prematurely, before it’s fully cooked – and also take a long time to become soft.

Step 1 – Boil Beans

Put beans in a large pot, cover with water, an inch above the level of beans. Bring to the boil, then turn down heat and let cook on medium to low heat for up to an hour, until the beans are soft yet hold their shape. Top up with water, if required.

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Passionate about food in its entirety – cooking, eating, dreaming, writing and photographing it.
‘Traveller, by plate’, using foodways – the social, cultural and economic practices relating to the production and consumption of food to explore Nigerian cuisine & the world for ‘food is more than eating’.

Very bad procedure, arrangement and explanation. Picture 3 showed some unknown ingredients on top of the beans and you start wondering ‘what has been added here’!
Confusingly enough the pictre is also captioned ‘Check for salt, and adjust accordingly.’!
Those are definitely not salt.

Bad procedure, arrangement and explanation? That is not in the spirit of constructive conversation.
First of all, it is my procedure – it works for me. Bad arrangement? Of what? Bad explanation? How?

The unknown ingredients are unknown to you…perhaps.
Check for salt is not a photo caption either = the photo captions are usually at the bottom of the frame with the photo – see update. ‘Those are definitely not salt’. That’s ground crayfish and cameroun pepper.

But…….salt isn’t only white. There are sooooooooo many salts round the world that range from blue to black.